Slice chicken into bite-sized pieces, about 1 - 1 ½ inch chunks.

In a large bowl, mix eggs and heavy cream. Stir until completely combined.

Add chicken to the cream/egg marinade and mix until each piece is completely covered. Set aside in the fridge for 1 hour or up to overnight.

When your chicken is done marinating, add flour, paprika, garlic, salt, black pepper, and cayenne pepper (optional). Mix lightly to combine.

In a large stainless steel skillet pan, heat enough oil to cover the bottom of the pan to about an inch.

When your oil is hot, transfer each individual piece of chicken from the marinade to the dry ingredient mixture (this is called “dredging”, I believe), making sure it is completely covered. Shake off any excess flour and carefully place into the oil. Repeat until your pan is full.

Cook each piece of chicken 2-3 minutes on each side, for a total of 5-6 minutes depending on the size of your chicken. Carefully remove from the hot oil and place on a wire rack or a plate lined with paper towels to soak up any excess oil. Repeat until you’ve cooked all of your chicken in batches.

Serve with your favorite dipping sauce or as protein for a salad!